Anchovy and Rosemary Roasted Lamb

Ingredients

• 1 6- to 7-lb semiboneless leg of lamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
• ¾ teaspoon black pepper
• 2 ½ tablespoons fresh rosemary
• ¼ cup olive oil
• 9 flat anchovy fillets
• 6 garlic cloves
• 1 instant-read thermometer
• + 2 more ingredients
• • 2 teaspoons salt
  • 1 17- by 11-inch roasting pan (or larger) with a rack

Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oil and rosemary in a small bowl. Pat lamb dry and transfer, fat side up, to rack in pan. Make several small 1-inch-deep slits in lamb with a paring knife, then rub marinade over entire surface of lam...

View full recipe at Epicurious